These vegan red velvet cupcakes have that same moist, tender crumb and subtle cocoa flavor you want from real red velvet, but they're completely dairy-free and eggless! It's a super simple recipe that's perfect for Valentine's Day, birthdays, or any time you want an easy dessert that looks impressive.
Love red velvet desserts!?! Try my vegan red velvet cake recipe too!
❤️ Why You'll Love My Recipe
- One bowl method that requires no electric mixer
- Ready in under 30 minutes from start to finish
- Classic red velvet flavor thanks to a vegan baking trick
- Perfect tender, moist crumb that doesn't dry out
- Uses simple pantry ingredients you likely have on hand
My Secret To Making Red Velvet Vegan Cupcakes
First of all, like all my vegan baked goods, I tested this recipe multiple times to ensure the best texture and flavor. My husband and I enjoyed cupcakes for weeks! He didn't complain.
What I found that makes this the best vegan red velvet cupcake recipe is an easy 5-minute homemade vegan buttermilk. Mixing apple cider vinegar with plant milk creates that signature tangy flavor red velvet is known for and adds to the texture as well.
I also opted to go with an oil-based batter to keep the cupcakes moist and rich for days. The key is using enough oil to keep them moist without making them greasy. Too little oil, they turn out dry. Balance is key.
For my vegan red velvet cupcakes recipe, you don't need a stand mixer, specialty ingredients, or any special baking skills. All you have to do is measure, mix, and bake. Easy peasy!
Key Ingredient Notes
- All-purpose flour: Provides the structure the cupcakes need without making them dense.
- Natural cocoa powder: Gives that subtle chocolate undertone that is key in red velvet. It's important not to use Dutch-process cocoa because it won't react properly with the vinegar and baking soda.
- Baking powder + baking soda: This combo gives you both lift and flavor. The baking soda reacts with the vinegar to help with the rise and the tang flavor.
- Neutral oil: Vegetable, canola, or grapeseed oil all work. Oil is what keeps my dairy free red velvet cupcakes recipe moist.
- Plant milk + apple cider vinegar: This is your vegan buttermilk. The acid curdles the milk slightly and adds flavor. I used soy milk. Any unsweetened plant milk works.
- Liquid red food coloring: Gel food coloring works too, but this recipe was designed for liquid.
- Vegan cream cheese frosting: Use your favorite store-bought or make my easy vegan cream cheese frosting.
How To Make Vegan Red Velvet Cupcakes
Here is a step-by-step look at how simple it is to make red velvet cupcakes vegan!
Scroll down to the recipe card to find the amounts and detailed instructions.
Make the vegan buttermilk. Stir your plant milk and apple cider vinegar together and set them aside to thicken and curdle. While that sits, go ahead and line a 12-cup muffin pan with paper liners and preheat your oven to 350°F (175°C).
Sift the dry ingredients. In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, and sea salt. It's a good idea to whisk these thoroughly to break up any stubborn cocoa clumps and make sure the leavening agents are evenly distributed.
Whisk the sugar and oil. In a separate bowl, whisk the granulated sugar and oil until the mixture is smooth.
Mix the batter. Pour your vegan buttermilk, teaspoon vanilla extract, and liquid food coloring into the bowl with the dry ingredients and use a rubber spatula to stir them together just until the flour is incorporated. Be super careful to stop mixing as soon as everything is combined so your cake stays tender.
Bake the cupcakes. Divide the batter evenly among your 12 liners, filling each one about ¾ of the way full. Bake for 18 to 22 minutes. You'll know the cupcakes are done when a toothpick inserted into the center comes out clean with just a few moist crumbs.
Cool and frost. Let the your vegan red velvet cupcakes rest in the pan for about 5 minutes to firm up before moving them to a wire rack. Once they have cooled to room temperature, you can then frost them with my yummy vegan cream cheese frosting.
Storage
- Room Temperature: You can keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store frosted cupcakes in a deep, airtight container for up to 5 days. To serve, take them out 15-20 minutes before eating to let the frosting soften a little.
How To Freeze Red Velvet Cupcakes
- Unfrosted Cupcakes: Wrap each cupcake tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature for an hour before frosting.
- Frosted Cupcakes: Place the cupcakes on a tray in the freezer for 1 hour until the frosting is rock hard. Then place them in a freezer-safe container. When you're ready to eat, thaw them in the fridge overnight.
🌟 Expert Tips
- Measure your flour with a digital scale. Using a measuring cup often leads to packing in too much flour, which will make the cupcakes turn out dry.
- Give the vegan buttermilk a full 5 minutes. Do not rush the plant milk and vinegar mixture. It needs a few minutes to develop the acidity needed to react with the baking soda, to get the best flavor and texture.
- Stick to 2 teaspoons of food coloring. I know it's tempting to add more dye for a deeper red, but adding extra liquid food coloring will alter the balance of moisture.
- Cool completely and chill your frosting. Make sure your vegan red velvet cupcakes are 100% cool before you even think about frosting them. I also recommend chilling your frosting for 30 minutes before piping to give it better stability.
- Use natural cocoa powder only. Avoid Dutch-processed cocoa for this recipe. You need the natural acidity found in regular cocoa to react with the baking soda and vinegar. If you use a neutralized (Dutch) cocoa, the cupcakes may end up flat and dark.
- Stop mixing once the flour is gone. Once you combine the wet and dry ingredients, mix just until the last streaks of flour disappear. Over-mixing develops the gluten in the flour, which turns a tender cupcake into something rubbery and tough.
Frequently Asked Questions
This usually happens for one of two reasons. Either the oven door was opened too early, causing a sudden temperature drop, or the batter was over-mixed. Over-mixing creates too much air that collapses once the cupcakes start to cool.
Yes. While apple cider vinegar is my go-to for its mild flavor, plain white distilled vinegar works just as well. You could also use lemon juice.
Yes, you can make this a gluten free vegan recipe. A 1-to-1 gluten free flour blend (the ones that include xanthan gum) should work well.
Gel food coloring gives you the brightest red, and beetroot powder will work too. However, I used regular liquid red food color because it is easier to find. Keep in mind that making any change to the amount of food coloring used will alter the recipe.
⭐️ One Last Thing! If you make my vegan red velvet cupcakes, please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Vegan Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour, sifted (240 g )
- 1½ tablespoon natural cocoa powder
- 1¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup granulated sugar (200 g )
- ⅓ cup neutral oil (vegetable, canola, etc.)
- ¾ cup unsweetened soy milk (any plant milk will work)
- 2 teaspoon apple cider vinegar
- Vegan cream cheese frosting
Instructions
- Mix the unsweetened plant milk with the apple cider vinegar in a small dish or jar. Then set it aside for a few minutes to curdle.
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl and then mix it together with a whisk.
- In a separate medium bowl, whisk the sugar and oil until combined. Whisk in the plant milk and vinegar mixture, vanilla, and red food coloring.
- Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula just until smooth and combined. Be careful not to overwork the batter.
- Divide the batter evenly among the 12 cupcake liners, filling them about ¾ full.
- Bake for 18-22 minutes. You'll know they are done when the tops spring back when lightly touched and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting with vegan cream cheese frosting.
Notes
- Properly measure the flour with a digital scale if possible. If not, use the spoon and level method.
- Every oven is different. A digital oven thermometer is recommended.
- Use natural cocoa powder, not Dutch-processed, to ensure the right chemical reaction with the vinegar and baking soda.
- Store at room temperature in an airtight container for up to 2 days unfrosted or in the fridge for 5 days with frosting.
- The estimated nutritional info is for one cupcake without frosting.
Melinda says
Super easy recipe and easy to follow. Came out nice and moist.